Roasted vegetables with herbs and feta

Name: Roasted vegetables with herbs and feta
Ingredients: 2 small or 1 large aubergine, halved and cut into 15mm/⅝in slices; 350g/12oz peeled butternut squash, cut into 2cm/¾in cubes; 2 medium courgettes, halved and cut into 1cm/½in slices; 2 large red peppers, seeds removed, cut into large 4cm/1½in pieces; 4 tbsp olive oil; salt and freshly ground black pepper; 2 tbsp balsamic vinegar; 1 tsp caster sugar; 1 heaped tsp grainy mustard; 1 banana shallot, finely chopped; 1 garlic clove, crushed; 100g/3½oz feta, crumbled (optional); 2 tbsp chopped mint; 2 tbsp chopped basil